Lighter Potato Salad with Crème Fraîche and Dill Supper in the Suburbs from supperinthesuburbs.com
Introduction
Potato salad is a classic summer side dish that is perfect for barbeques, picnics, or any outdoor gathering. It is easy to make and can be customized to suit your taste. In this article, we will be sharing a delicious potato salad recipe that is popular in the UK.
Ingredients
For this recipe, you will need the following ingredients:
1 kg new potatoes
4 large eggs
4 spring onions
200 g mayonnaise
100 g Greek yogurt
1 tbsp Dijon mustard
2 tbsp white wine vinegar
1 tbsp honey
Salt and pepper to taste
New Potatoes
New potatoes are perfect for this recipe because they have a creamy texture and a delicate flavor. They also hold their shape well when cooked. If you can't find new potatoes, you can use baby potatoes or any waxy potato.
Eggs
Hard-boiled eggs add protein to the salad and give it a creamy texture. Make sure to boil them for about 10 minutes, then let them cool before peeling.
Spring Onions
Spring onions, also known as scallions, add a fresh and mild onion flavor to the salad. You can use the white and green parts of the onion.
Mayonnaise and Greek Yogurt
Mayonnaise and Greek yogurt make the dressing creamy and tangy. You can adjust the ratio of mayonnaise to Greek yogurt to suit your taste.
Dijon Mustard and White Wine Vinegar
Dijon mustard and white wine vinegar add a tangy flavor to the dressing. You can use any type of mustard and vinegar you like.
Honey
Honey adds a touch of sweetness to the dressing and balances out the tangy flavors.
Instructions
Now that we have gone over the ingredients, let's get started on making the potato salad.
Step 1: Boil the Potatoes
Wash the new potatoes and place them in a pot of salted water. Bring the water to a boil and cook the potatoes for 10-15 minutes, or until they are tender but still firm. Drain the potatoes and let them cool.
Step 2: Boil the Eggs
While the potatoes are cooking, place the eggs in a pot of cold water. Bring the water to a boil and cook the eggs for 10 minutes. Drain the eggs and let them cool before peeling and chopping them into small pieces.
Step 3: Chop the Spring Onions
Chop the spring onions into thin slices, using both the white and green parts.
Step 4: Make the Dressing
In a small bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, white wine vinegar, honey, salt, and pepper. Adjust the seasoning to taste.
Step 5: Assemble the Salad
Cut the cooled potatoes into bite-sized pieces and place them in a large bowl. Add the chopped eggs and spring onions. Pour the dressing over the salad and mix well.
Step 6: Chill the Salad
Cover the bowl with plastic wrap and chill the salad in the refrigerator for at least an hour before serving. This will allow the flavors to meld together.
Nutrition
This potato salad recipe serves 6-8 people and has the following nutritional information:
Calories: 352
Protein: 9g
Carbohydrates: 33g
Fat: 21g
Saturated Fat: 3g
Cholesterol: 131mg
Sodium: 348mg
Potassium: 736mg
Fiber: 4g
Sugar: 8g
Vitamin A: 315IU
Vitamin C: 27mg
Calcium: 67mg
Iron: 2mg
Conclusion
Potato salad is a versatile dish that can be enjoyed all year round. This recipe is easy to make and is perfect for any occasion. It is creamy, tangy, and full of flavor. Give it a try and let us know what you think!